This recipe appears in:2 Non-Tomato Gazpachos to Beat the Heat
Almonds, garlic, and plenty of olive oil join together to create this rich, silky soup that is traditionally garnished with sweet green grapes.
Why this recipe works:
- A simple ingredient list—just nuts, garlic, water, olive oil, vinegar, and salt—creates a pure-tasting but assertive soup.
- A garnish of sweet green grapes balances the soup's assertive flavor, while paprika adds color and smokiness.
- 4 large slices rustic white bread, crusts removed
- 3 cups ice water, plus 1 cup cold water for soaking bread
- 1 cup blanched almonds
- 5 medium cloves garlic, smashed and peeled
- 1 tablespoon sherry vinegar
- 2/3 cup extra-virgin olive oil
- Kosher salt
- 3/4 cup halved green grapes, for serving
- Minced fresh chives, for serving
- Smoked paprika, for serving
Place bread slices on a rimmed baking sheet and soak with 1 cup cold water. Let stand 5 minutes.
Combine bread and all of the soaking water with remaining 3 cups ice water, almonds, garlic, and vinegar in a blender and blend on high until smooth. With blender running, slowly drizzle in olive oil. Blend until smooth and creamy, about 2 minutes longer. Season with salt and transfer gazpacho to an airtight container. Refrigerate until chilled, about 1 hour.
Divide gazpacho between serving bowls and scatter with halved grapes and chopped chives. Sprinkle paprika on top and serve immediately.